Broccoli and Cheese Soup

• Nonstick cooking spray
• 2 1/2 cups broccoli, roughly chopped
• 1/2 medium yellow onion, chopped fine
• 2 garlic cloves, chopped fine
• Salt
• 1 1/2 cups low-fat, low-sodium chicken broth, plus extra if needed
• 1 cup 2% milk
• 1 tablespoon cornstarch
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1/2 cup Greek yogurt
• Freshly ground black pepper

1. Heat a Dutch oven over high heat.
2. When the pot is hot, spray it with cooking spray.
3. Add the broccoli, onion, and garlic.
4. Cover, and saute the vegetables until they are almost tender, about 5 minutes.
5. Season lightly with salt.
6. Add the chicken broth, bring the mixture to a boil, and cook uncovered until the liquid has reduced by half, about 8 minutes.
7. Meanwhile, whisk the milk and cornstarch together in a medium bowl until thoroughly combined.
8. Whisk the cornstarch mixture into the broccoli mixture.
9. Bring the soup to a boil and cook, stirring often, until it has thickened, about 2 minutes.
10. Pour half the contents of the pot into a blender, and puree until smooth.
11. Pour the pureed soup back into the pot.
12. Adjust the consistency with a little more chicken broth, if necessary.
13. Remove the pot from the heat.
14. Stir the cheese and yogurt into the soup.
15. Season with salt and pepper to taste, and serve.
16. Fat: 34g (before), 5.1g (after)
17. Calories: 570 (before), 114 (after)
18. Protein: 6g
19. Carbohydrates: 12g
20. Cholesterol: 16mg
21. Fiber: 2g
22. Sodium: 460mg

nonstick cooking spray, broccoli, yellow onion, garlic, salt, lowfat, milk, cornstarch, cheese, greek yogurt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/broccoli-and-cheese-soup-374902 (may not work)